Saturday, July 27, 2013

Tomato-Basil Bruschetta

This is my version of the classic tomato-basil bruschetta that is served in so many Italian restaurants and households.

It's so simple, yet so delicious.


French baguette or submarine/hoagie rolls, sliced into 16 (1/2-inch) slices
6 large Roma (plum) tomatoes, seeded and diced
2 tablespoons fresh basil leaves, shredded or coarsely chopped
1 teaspoon extra virgin olive oil
1/4 teaspoon balsamic vinegar
Salt and freshly ground black pepper to taste

Arrange the bread slices on a baking sheet. Broil until one side of the bread is lightly golden. Turn the bread slices over and broil until the other side is lightly golden. Remove from broiler.

Meanwhile, in a small bowl, combine the remaining ingredients.

Spoon the tomato mixture evenly onto the toasted bread slices and serve.

-- 8 appetizer servings


  1. It is definitely time for bruschetta. Do you grow your own tomatoes? Thanks for sharing this with us on foodie friday.

    1. Sadly, I cannot grow my own produce, as I'm in an apartment with a balcony that doesn't get nearly enough sunlight. But there's a great farm market nearby!

  2. There is no garlic :O. That could never work in my house lol! But that is an easy fix :). So thanks for sharing! We will just throw in the garlic in addition to what you have here. I never seem to get the basil ratio correct, so this will help me out!

    1. I deliberately left out the garlic, because raw garlic can easily overpower such a delicately flavored recipe. And it's not needed. But if you like raw garlic in yours, by all means add some!